Sweet and Sour Chicken Stir-Fry

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5 from 12 votes

Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!

Servings: servings

Author: Mary Younkin

Ingredients

1 tablespoon coconut oil or olive oil
1 pound boneless skinless chicken thighs sliced as thinly as possible
2 tablespoons soy sauce divided
4 tablespoons cornstarch divided
3 medium size bell peppers, any color, sliced into strips
1 cup snap peas
20 ounces canned pineapple chunks drained with liquid reserved
approximately ¾ cup reserved pineapple liquid
½ cup water
3 tablespoons apple cider vinegar
½ cup light brown sugar
1-4 tablespoons Sriracha hot sauce adjust to taste
Optional: cooked rice for serving

Instructions

Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon of cornstarch and toss to coat. In a separate bowl, whisk together the pineapple liquid, water, vinegar, brown sugar, remaining soy sauce, and cornstarch. Set aside.
Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice.

Notes

At first glance, the amount of Sriracha in the recipe seems crazy high, but it takes a good bit before the sauce will actually get spicy. Go slowly with it and adjust the heat to the level you desire.

FREEZER MEAL: Let the stir-fry cool completely before transferring to an airtight container or freezer-safe Ziploc bag. Thaw completely in the refrigerator before reheating in the microwave or on the stove top.

Nutrition